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Zucchini and Sweet Corn Chowder

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)463.1678
Energy (kCal)2503.2479
Carbohydrates (g)58.6828
Total fats (g)35.0552
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a casserole add oil or butter and sauté the onion, celery, and garlic, until they have a translucent color. Add corn kernels, zucchini, water and salt to taste, stir to mix all the ingredients and cover the casserole with a lid and cook for 10 more minutes or until the vegetables are soft. | 2. Pour half of the soup in a blender add the remaining ingredients and blend. Mix all together in the casserole until everything is well combined and let the soup sit for 10 minutes over low heat. Ready to serve Buen provecho! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow zucchini 5 cut 2017.3379 0.0 448.801 11.3334
    green zucchini 2 cut 2017.3379 0.0 448.801 11.3334
    white onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 3 chopped 2017.3379 0.0 448.801 11.3334
    celery rib 3 cut 2017.3379 0.0 448.801 11.3334
    corn kernel 1 184.71 36.4767 5.1042 2.0022
    epazote 4 branches - - - -
    half 1/2 cup - - - -
    serrano pepper 1 0.7 0.1466 0.0381 0.0096
    turmeric powder 1/4 teaspoon 2017.3379 0.0 448.801 11.3334
    water 3 cups 0.0 0.0 0.0 0.0
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    salt 1 tablespoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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